The slopes of Austria, long synonymous with luxury and pristine powder, are also revealing a stark reality for tourists: après-ski can come with a hefty price tag. A recent account from a Czech tourist highlights the significant cost of dining at mountain restaurants, particularly at higher altitudes, prompting a conversation about affordability in popular ski destinations.
Jiří Petr, a teacher who recently vacationed with his partner in Mölltaler Gletscher, Korutane, initially reported favorable prices. However, a subsequent visit to a restaurant located at 2,800 meters dramatically altered his perception. He shared a menu with PrahaIN.cz detailing prices that many would consider exorbitant.
A beef goulash with bread dumpling costs the equivalent of 575 Czech Koruna (approximately $25 USD), while smoked sausage with a side dish is priced at 445 Koruna (around $19.50 USD). Pasta dishes, like filled pasta with butter, reach 400 Koruna ($17.50 USD). Even seemingly simple options like spicy turkey curry with basmati rice and pork roast with bulgur and vegetables exceed 500 and 460 Koruna respectively. The most affordable option, a vegetarian dish featuring tofu, bulgur and vegetables, still costs 400 Koruna.
Desserts aren’t much cheaper. Pancakes with quark cheese or apple strudel with whipped cream or vanilla sauce are 250 Koruna ($11 USD), while a large dumpling with vanilla sauce and poppy seeds is 370 Koruna ($16 USD). A daily cake with whipped cream is 190 Koruna ($8.30 USD). A children’s menu, offering spaghetti, a small pizza, schnitzel, or a larger portion of fries, is comparatively more reasonable, around 250 Koruna.
Petr noted that despite the high prices, the restaurant was busy, attributing its popularity to the “unrepeatable” views. He emphasized that he refrained from ordering anything himself, having budgeted carefully for accommodation and travel, and shared the menu as a warning to other Czech tourists. “High in the mountains, prices are really different,” he stated.
Interestingly, soup appears to be the exception, remaining relatively affordable with options under 130 Koruna ($5.70 USD).
The restaurant itself boasts amenities like a sun terrace, a winter garden with a conference room, and spacious seating for groups and events. A hostel with fifty beds is also located nearby.
This situation reflects a broader trend in alpine tourism, where convenience and altitude often translate to premium pricing. While Austria is renowned for its culinary traditions – Wiener Schnitzel, apple strudel, and hearty soups are staples – the cost of enjoying these dishes on the mountain can be prohibitive for some. The web search results confirm Austria’s reputation for fine cuisine, with traditional dishes like Wiener Schnitzel and pumpkin soup being popular choices. However, none of the sources provide specific pricing data beyond the Kidvoyage article, which broadly suggests considering dining options when budgeting for a trip.
The Biffens Kitchen guide to Austrian ski food highlights Käsespätzle (Austria’s mac and cheese) and Kaiserschmarrn (shredded pancakes) as must-try dishes, but doesn’t address the cost. It does, however, caution that those with dietary restrictions – gluten-free or vegan – may find limited options. The Gosnomad rankings emphasize the importance of good food as part of the overall ski experience, specifically praising Ellmau and Ischgl for their dining scenes, but again, without detailing price points.
The Tripadvisor results for goulash in Tirol suggest a demand for this traditional dish, but offer no insight into its cost. The experience described by Petr underscores the need for skiers and snowboarders to be prepared for potentially high restaurant bills, especially at altitude. While the stunning views and convenient location may justify the expense for some, it’s a reminder that a mountain getaway requires careful budgeting beyond lift tickets and accommodation.
The incident also raises questions about the balance between providing a premium experience and maintaining accessibility for a wider range of tourists. As ski resorts continue to attract visitors from around the globe, the challenge will be to offer both high-quality dining and reasonable prices, ensuring that everyone can enjoy the après-ski experience.
